Difficult season of life right now...
My Dad is terminally ill with cancer. My father-in-law had a major car accident and is living with us for a bit.
At this point, functioning is difficult. Writing complete, coherent sentences with correct spelling is a challenge. Please forgive my choppiness. I need sleep.
I'm taking comfort in food which is a dangerous place to be. I know me - stress equals eating.
I need to make healthy things. Vegetarian chili comes to mind. We have a butternut squash and out came this. Warm comfort in a chocolate bowl.
Butternut Squash Bean Chili
1 1/2 tbsp olive oil
2 onions, chopped
4 garlic cloves, minced
2 jalapenos, seeded and minced
2 tbsp chili powder
2 tbsp cumin
1 tbsp oregano
1 tbsp lime juice
2 14.5 oz cans tomatoes, undrained
2 14.5 oz cans any beans (black, red, pinto, etc), drained and rinsed
2 c butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 1lb)
Salt and Pepper
Chopped fresh cilantro
Heat oil in pot over med-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic and jalapenos, stir 1 minute. Add spices: chili powder, cumin, oregano and lime juice, stir 1 minute. Add in tomatoes with juice, beans, and butternut squash. Cook with lid on until squash is soft, about 20 minutes. Stir the pot around 10 minutes, add water if necessary. Season to taste with salt and pepper. Serve with sour cream, cilantro, and lime wedges.